Gluten-Free Vegan Serves 12
- 9 ounces (1 1/2 Cups) Vegan Dark Chocolate Chips
- 7 TBsp Condensed Coconut Milk
- 1/2 tsp Pure Vanilla
- 1/4 Cup Cacao Powder
- 1 Scoop SNAP Beet Powder
Using a double boiler melt chocolate, milk, and vanilla until combined. Once combined, remove from heat and let cool. Prep your next station before rolling into balls. Pull out two baking sheets with a non-stick preventative of choice. I like the silicone mats because they can be reused and I don’t have to worry about flavor changes. Combine cacao and beet powder to be poured out onto a dish that you can roll the truffles into. Next, with clean hands take 1 TBsp of the mixture and roll it into a ball. Once the ball is formed roll it into the powder and place it on a baking sheet. Repeat until all of the mixtures are gone. Place truffles into the fridge or freezer to set up (1-2 hours for fridge, 15-30 minutes for the freezer) and enjoy! Store in the fridge.